Lemon, Lime and Coconut Steamed Puddings with Citrus Syrup

Ingredients

125 g butter, softened
1/2 cup (110 g) caster sugar
1 lemon, zested, juiced to make 1/3 cup (80mL) lemon juice
1 lime, zested, juiced
2 eggs
1 1/2 cups (225 g) self-raising flour
1/2 cup (40 g) desiccated coconut
Dollop cream, to serve
Mint leaves, to serve

Citrus syrup:

1 lemon, rind removed in long strips, juiced
1 lime, rind removed in long strips, juiced
1/2 cup (110 g) caster sugar

Method

Preheat oven to 180 C. Grease four 1 1/4cup (310mL) dariole moulds and line each base with baking paper. Using an electric mixer, beat the butter, sugar, lemon zest and lime zest in a bowl for 5 minutes or until light and creamy. Add eggs, one at a time, beating well after each addition. Sift the flour over butter mixture and add the lemon juice and lime juice. Fold together until just combined. Fold in desiccated coconut.

Divide the mixture among prepared moulds. Cover each mould with a square of baking paper and secure with a rubber band. Cover tightly with foil. Place in a deep roasting pan. Pour boiling water into the pan to reach halfway up the side of the moulds. Cook for 25 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, to make the citrus syrup, combine the lemon juice, lime juice, sugar and 1/2 cup (125mL) water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until thickened. Stir in the combined rind.

Turn the puddings onto serving plates. Drizzle with the citrus syrup and serve with a dollop of cream and mint leaves.

Credits: Coles

Photo Credits: Coles